Easy Pad Thai

For a few months now, my husband and I have been addicted to our Thai Peanut Noodles if you haven’t tried them, PLEASE, PLEASE do! Really they are a go-to meal for us. So simple and a ton of flavor...well, we now have a rival! This Pad Thai is equally as delicious, just without the peanut flavor, and a little more sweet. We gobbled up every last bite. I know it will also make it into our quick, easy, and scrumptious meal rotation!

Easy Pad Thai

Printable Version

8 ounces Pad Thai noodles (thick, flat rice noodles)

2 eggs

3 Tbs. soy sauce

1-2 tsp. sriracha

1 tsp. garlic, minced

2 Tbs.  lime juice

1 tsp. vegetable oil

2 Tbs.  brown sugar

2 cooked chicken breasts, diced or shredded

bean sprouts, to garnish

1/4 cup cilantro

½ cup chopped peanuts

Prepare noodles according to package instructions.

Meanwhile, scramble or cook eggs over-easy (depending on your preference) and set aside. In a small bowl, whisk soy sauce, sriracha, garlic, lime juice, vegetable oil, and brown sugar together.

Once noodles are cooked and sauce is mixed, combine noodles, chicken, and sauce.

Top with bean sprouts, cilantro, scallions, and peanuts.

Recipe from http://rachelschultz.com

Serves 2-3

Thai Peanut Noodles

Go-to meals make me happy. Seriously, I adore having a back up meal when my planned menu meal just doesn’t sound good that night. We have gone to this meal 3 times in...um...3 weeks! Yep, that’s why it’s called a “go-to”, I always have these ingredients (Do you know you can FREEZE fresh ginger? Just peel and freeze, then grate the frozen ginger right into your dish!) on hand. These have a perfect flavor, some kick, or alot of kick if your desire, and are actually really filling. Must be the peanut butter. MMm Mmm I might zap them onto our menu again this week...4 times in a month?! Whew that’s a good recipe!

Thai Peanut Noodles

Printable Version

1/2 c. chicken broth

3 Tbsp. creamy peanut butter

1-2 tsp. Sriracha chili sauce (1 is mild, 1.5 is medium, 2 is hot)

1 1/2 Tbs. honey

3 Tbs. soy sauce

1 Tbs. fresh minced ginger

2-3 cloves garlic, pressed or minced

8 oz. Udon or linguine noodles

Chopped cilantro, topping

2 limes, cut into quarters, topping

Chopped peanuts, topping

Bean sprouts, topping

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with cilantro, chopped peanuts, bean sprouts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Recipe adapted from Our Best Bites

Serves 2

Lemon Pepper Fetuccini

Pasta and me, well, we love eachother. I especially love my husband’s homemade pasta, but that is a post for another day! This is a nice, light pasta dish that you could serve as a main dish, or a perfect side to some chicken or a nice, juicy steak!

Lemon pepper fettuccini
Printable Version

Kosher salt
12 ounces fettuccine
1 tablespoon unsalted butter
½ of a meduim white onion, minced
1 1/4 cups heavy cream
1 large egg yolk
1 to 2 teaspoons finely grated lemon zest
1/3 cup grated pecorino cheese, plus more for garnish
Freshly ground pepper
Crusty bread, for serving (optional)

Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

Serves 3-4
Food network

Homemade Gnocchi

O how I adore Gnocchi. I had it for the first time in my college years, and I will never go back to a no-gnocchi life! Okay, if you have never had gnocchi before, it is a potato dumpling that tastes like pasta. Not just any pasta, it tastes like the yummiest, most moist, square-shaped homemade pasta in the world. You can do a variety of things with it. We love it with burned butter and parmesan, but feel free to serve it up with a red or white pasta sauce, or an invention of your own. Throw in some chicken to make it a more well rounded meal, you won’t be sorry!

Homemade Gnocchi
Printable Version

Gnocchi
Kosher salt
3 large russet potatoes (1 1/2 to 1 3/4 pounds)
1 to 1 1/2 cups all-purpose flour, plus more for dusting
1 large egg

Sauce
4 tablespoons salted butter
1/2 cup shaved and/or coarsely grated parmesan cheese

Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.

Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.

Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 5 minutes.



Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; lightly dust with flour.

For the sauce, melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.

Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Remove from the heat and top with cheese.

Serves 4.
Recipe from Food Network

Creamy Layered Alfredo Bake

Okay, we are Glee fans. Lately they have been doing “Mash-ups” of songs...taking 2 or three different songs and mashing them together to make one beautiful track. So, that’s what I decided to do with this meal! This is a “mash-up” of mac and cheese, chicken alfredo, and lasagne! Three amazing dishes...all shoved into one amazing meal. Add chicken to up the protein factor and you have a well-rounded meal!

Creamy Layered Alfredo Bake
Printable Version

16 ounces pasta
24 ounces (3 cups) alfredo sauce (homemade recipe below)
¼ cup sour cream
¼ cup cottage cheese
15 ounces ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 Tbs. dried oregano
1 Tbs. dried parsley
4 cloves prepared (cooked) garlic, minced
1 1/2 cups mozzarella cheese, shredded

Prepare pasta according to package directions and drain.
Stir together Alfredo sauce, sour cream, and cottage cheese; toss with pasta until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
Stir together ricotta, eggs, parmesan, oregano, parsley and garlic; spread evenly over pasta mixture in baking dish. Sprinkle ½ cup mozzarella cheese on top of ricotta. Spoon remaining pasta mixture evenly over cheese layer; then sprinkle evenly with remaining 1 cup mozzarella cheese.
Bake at 350° for 30 minutes or until bubbly.

Makes 1 9x13” dish
Serves 10-12

The Best Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup fresh grated parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 cups

Chicken Alfredo Roll-ups

Let’s mix it up a little...Lasagna, rolled up in individual portions, with alfredo sauce instead of tomato sauce. Not to mention the perfect rolls plopped onto your plate...they make for a much prettier show than the normal slop of a lasagna serving! These little babies were amazing! I switched the original recipe up quite a bit, and I would 100% recommend making homemade alfredo sauce. But, if you know me, you know I just CAN’T stand pre-made alfredo. Ew. Ew. EEW. I put my yum-o garlic alfredo sauce at the end of this recipe, just in case you share in my disdain! Oooo...and if you served these Divine Breadsticks with the roll-ups...you would be famous:)

Chicken Alfredo Roll-ups
Printable Version

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 3, 3 roll-ups each
Recipe highly adapted from Artsyfartsymama.blogspot.com

The Best Garlic Alfredo Sauce
Printable Version

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 ½ cups
Recipe from Momma!

White Cheddar Mac

Yep, that’s right! Another Mac and Cheese to add to my list. This is Panara’s recipe. If you have never been to Panara, you are missing out! It has amazing sandwiches, bagels, soups and salad. AND, as of last year, this Mac and Cheese. From the second I tasted it I have been trying to duplicate the flavors at home. I have gotten close, but never hit it right on. Recently, Panara posted the recipe on their website! I made it immediatley and it was spot on! I changed a couple of things, less mustard, parmesan to top, and I changed the milk to cream ratio. We loved it. I will be making it again soon. Thanks Panara, for sharing the creamy yumminess!

White Cheddar Mac and Cheese
Printable Version

16-ounces pasta shells
¼ cup butter
½ cup all-purpose flour
1 ½  cups 1% milk
1 cup heavy cream
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
½ tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon Tabasco hot sauce
Parmesan cheese, to top

Prepare pasta according to package directions.
While pasta is boiling, melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
Gradually whisk in milk and cream; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
Drain and stir in pasta and cook over medium heat for 1 minute. Top with Parmesan and enjoy the creamy yumminess!

Serves 4 to 6
Recipe adapted from Panara.

Sun dried tomato Basil pasta

Girls, gather round! I served this at a girls lunch, and it was devoured. I then served it to my hubby, and he ate it, but did not devour. Ha. This was an awesome dish, but it is definitely a girly one! Perfect flavor from the combo of sun dried tomatoes and basil. Also, I LOVE that I could make a cheese sauce from evaporated milk, I will now be stocking it in my pantry for food storage macaroni and cheese!

Sun Dried Tomato-Basil Pasta
Printable Version

2 cups (8 oz.) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 fl. oz.) Evaporated Lowfat 2% Milk
2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
1 bunch fresh basil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

Meanwhile, combine evaporated milk, cheese, basil, (leaving some basil for garnish) garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

Add pasta and sun-dried tomatoes to cheese sauce; stir until combined. Garnish with additional basil and serve.

Serves 4.
Recipe adapted from Taste of Home.

The Best Garlic Alfredo Sauce

Just looking at this photo you can tell how creamy and divine this Alfredo Sauce is. From the third step of the recipe, melting the cream cheese, my mouth was watering. I knew from the beginning that this was going to be amazing. This proved right at the very first bite! Both my hubbs and I loved this sauce, it is my new go-to alfredo sauce for sure!

The Best Garlic Alfredo Sauce
Printable Version

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup fresh grated parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 cups

Gnocchi Mac n'cheese

How on earth did I not think of this before?! Seriously, if there is a Mac and Cheese guru, it is me. I have a major obsession (confession: even with boxed mac and cheese!) with this comfort food. I have tons of recipes if you click here, you can try them all! I think in the future I will do a tutorial on mac and cheese. They beauty is you can completely change the flavor just by switching up your cheese choice. Yum Yum. This particular meal was so amazing. You can purchase gnocchi at any major grocery store in the pasta isle. Try it if you never have before, you are really missing out.

Gnocchi Mac n' Cheese
Printable Version

1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
½ cup milk
¼ cup heavy cream
1 teaspoon ground mustard
1/2 cup shredded smoked cheddar cheese
1/2 cup shredded montarrey jack cheese
Salt and white pepper to taste
1/4 cup shredded Parmesan cheese

Prepare gnocchi according to package directions. Drain.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and mustard. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine cheeses, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with additional parmesan over top.

Recipe adapted from thecuttingedgeofordinary.blogspot.com
Serves 2.

Chicken Parmesan

The best. It is the best feeling when my husband tells me that he loves a meal. He does not like red sauce, not at all. He wasn’t super excited when he saw what I had whipped up for dinner, until he took a bite. He said, “If you can make me like red sauce, anyone would like this!” He loved it. This red sauce is so perfectly sweet, it was beyond delicious.

Chicken Parmesan
Printable Version

4 whole Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
2 Tbs. Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ bunch Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
In a skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Serves 4-6.
Recipe adapted from Pioneer Woman